Turkey Tetrazzini

A good leftover turkey dish for the microwave.

Ingredients

  • 4 oz. uncooked spaghetti (2 inches in length)
  • 3 Tbsp. butter or margarine
  • 1/4 lb. mushrooms, sliced
  • 1/3 cup minced onion
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1/2 cup light cream
  • 1/4 cup dry vermouth
  • 1/2 tsp. salt
  • Dash white pepper
  • 3/4 cup grated Parmesan cheese, divided
  • 2 cups diced cooked turkey
  • 2 Tbsp. minced parsley

Directions

  1. Cook spaghetti according to package directions. Drain immediately, rinse in cold water to stop cooking, and set aside.
  2. In a 3-quart microwaveable casserole, place butter, mushrooms, and onion.
  3. Cook, covered, on 90 (saute) for 3-4 minutes, or until onion is transparent.
  4. Add flour and stir to form a smooth paste.
  5. In a 4-cup measuring cup, heat chicken broth, cream, and vermouth for 2 minutes.
  6. Add to flour mixture. Stir in salt and pepper and 1/4 cup cheese. Stir well.
  7. Cook on high 5-8 minutes, till mixture comes to a boil and thickens.
  8. Add cooked spaghetti, turkey, and remaining cheese, stirring carefully.
  9. Cook, covered on high for 2 minutes.
  10. Let stand, covered, 5 minutes before serving. Sprinkle with parsley.